PRAWNS WITH RED CURRY CREAM

I'm always on the look out for new and interesting starters so with my hubby away on business I thought I would try this one which I found in one of my old Taste magazines. There is a lot involved in making all the different components so probably not one for your average family get together but more for a flashy dinner party.  It is quite spicy and I think it needs to be in order to cut through the richness of the coconut cream sauce.  I did try one version with less curry paste but it was just too insipid.  I have also tried using Thai sticky rice instead of the sushi rice but it was far too heavy and glutinous.  I think a small portion of plain boiled rice would work just as well.

Prep time: 40 mins

Cook time: 30 mins

Total time: 1 hr 10 mins

Yield: 4

For the printable version - click here

Ingredients

For the red curry cream:

• 2 tblsps red curry paste
• 125 ml coconut milk
• 175 ml cream
• 2 sticks lemongrass, crushed
• 1 small knob fresh ginger, peeled & crushed

• 16 medium tiger prawns
• oil for frying
• 200 g cooked sushi rice
• Half a butternut, boiled and cubed
• 1 tsp sesame seeds
• 50 g peanuts, chopped finely
• fresh baby leaves to garnish

Cooking Directions

1. To make the red curry cream, place a saucepan over a medium heat.
2. Add the red curry paste and heat for a few seconds until fragrant.
3. Add the coconut milk, cream, lemongrass and ginger and simmer for 15 mins until slightly reduced and full of flavour.
4. To cook the prawns, place a pan over a high heat. Lightly toss the prawns in the oil before flash frying for 20 seconds on each side.
5. Divide the rice and butternut between 4 plates and top with 4 prawns each.
6. Scatter over the sesame seeds and peanuts before drizzling with the red curry cream.
7. Top with the fresh baby leaves.

 

Written by : Angela Darroch       

MY NOT SO GOOD CHOCOLATE MASCARPONE CHEESECAKE

Amongst my collection of cookery books and magazines I have a large pile of folded up pieces of paper which I have collected over time.  These are recipes which have been passed on to me, articles torn out of magazines, quick notes made from my favourite TV shows - you name it - I've got it.  Every now and again I haul this treasure trove out of my cupboard and look through it for something to catch my eye.  This time round it was a recipe for a Chocolate Mascarpone Cheesecake.  When I read through the list of ingredients I just knew it had to be delicious and that it would be perfect for my 'fancy' dinner coming up soon.  What is not to like about mascarpone cheese, double cream, chocolate, almonds, brandy and best of all - hot chocolate sauce over the top?  I set to work with great anticipation.  The smell was heavenly, the tasting of each process was divine.  It was a messy process with loads of bowls and utensils but it didn't bother me, the reward would be worth it.  After an hour in the oven it looked perfect.  I plated up a slice with some vanilla ice cream and the homemade chocolate sauce whilst patting myself on the back at how delicious it looked.  I spent the next half an hour taking my photos trying not to tuck in too early.  Finally the moment had arrived - tasting time.  My first mouthful was a bit of a surprise - nothing much to taste.  I tried another mouthful - it was worse than the first.  The texture was nothing less than awful.  It was like eating air but in a sandstorm - slightly grainy from the ground almonds.  I called my 5 year old son to ask for his opinion.  "Mmm - I don't think we should take it on the picnic tomorrow" was his reply.  What?  How can something that looks this good not taste delicious and not even appeal to a 5 year old?  With no further ado it was tossed in the bin and I spent the next half an hour tidying up the mess in my kitchen - very grudgingly I might add.

So sadly there is no recipe to go with this delicious looking dessert.  It was a bad day at the office for me.  Better luck next time.


Written by : Angela Darroch

SPICY CRAB AND PRAWN FRITTERS

"Help - I'm in trouble!!"  This is what I said to my hubby this morning on a rare trip together into our local town.  I had noticed a new bookshop had opened and it is one that I used to pop into frequently when I worked in London.  It sells heavily discounted books including cook books.  Now I used to be able to justify buying cook book upon cook book because I was earning a salary but now it is different.  I'm supposed to be watching what I spend and to be honest I really don't need any more cook books.  Apart from the fact that I have absolutely no more space for books I must have at least one recipe for every conceivable kind of dish out there.  BUT if you are an avid collector of cook books like me you will know how difficult it is to walk past a book without having a peek inside and then of course convincing yourself that you absolutely must have the book to add to your collection.  My hubby didn't say much at the time but I did notice that later in the day he was reading through the Property magazine so I am guessing he thinks it is probably cheaper to move house than to let me loose on a whole lot of new cookery books .  He's probably right!!

Anyway - back to cooking.  This recipe for spicy crab and prawn fritters is from The Australian Women's Weekly Best Food collection.  They are so versatile - you can make them into larger patties and serve them as a main course or make them smaller and serve as a light starter or canape.  The addition of fresh lemon grass makes all the difference.  It is not always easy to get in the shops here so when I do see it I make sure I get some just for these fritters.  They do need some kind of dipping sauce - here I have used my own Sweet Chilli Dipping Sauce -  isn't that colour gorgeous?  They are definitely worth a try.

 

SPICY CRAB AND PRAWN FRITTERS

For the printable version - click here

Prep time: 15 minutes plus 30 minutes chilling time

Cook time: 20 minutes

Total time: 35 minutes plus 30 minutes chilling time

Yield: 6 large or 10 small

Ingredients

• 200g shelled, uncooked prawns (large)
• 170g tinned crab meat, drained
• ½ a tblsp red curry paste
• 1 egg
• 1 green (salad) onion
• 1 tblsp chopped coriander (cilantro)
• 1 tsp chopped fresh lemon grass
• 1 red chilli, seeded & chopped
• olive oil

 

Cooking Directions

1. Dry and drain the crab meat and prawns as much as possible.
2. Blend or process the prawns, crab meat, curry paste, onion, herbs and chilli with about half the egg until just combined.  Every time I make these the consistency is different. It will depend how much water the prawns have absorbed. If the mixture is really too wet to form into patties I would add some fresh breadcrumbs but you really don't want too much as it will detract from the taste of the fish.
3. Using your hands, shape into fritter shapes. The mixture can still be quite wet at this point.
4. Place in the fridge to rest for 30 minutes
5. Heat oil in a large non-stick frying pan and cook fritters, in batches, until golden brown and cooked through.
6. Serve with a dipping sauce.        

Written by: Angela Darroch

CLASSIC VANILLA ICE CREAM

There are so many good vanilla ice creams on the market but for pure indulgence there is nothing to beat a good homemade version.  If you are worried about making the custard - don't be.  If you end up with a lumpy mess then just take a whisk to it and beat the lumps out and nobody will be any the wiser.  If you are not sure what to make with the left over egg whites then freeze them in an ice cube tray for later.  Just remember to label them once frozen or you could ruin your next lovely cocktail drink.

CLASSIC VANILLA ICE CREAM

 

For the printable version - click here
 

Prep time: 20 minutes plus additional chilling and churning time

Cook time: n/a

Ingredients

• 1 vanilla pod
• 300 ml milk
• 4 egg yolks
• 75g caster sugar
• 5ml cornflour
• 300 ml double cream

 

Cooking Directions

1. Using a small knife, slit the vanilla pod lengthways.
2. Pour the milk in a saucepan, add the vanilla pod and bring to the boil.
3. Remove from the heat and leave for 15 minutes to allow the flavours to infuse.
4. Whisk the egg yolks, sugar and cornflour in a bowl until the mixture is thick and foamy.
5. Gradually pour over the hot milk, whisking constantly.
6. Return the mixture to the pan and cook over a gentle heat, stirring all the time. (I leave the vanilla pods in while I am doing this to maximise the flavour).
7. When the custard thickens and is smooth, pour it back into the bowl. Chill
8. Whip the cream until it has thickened but still falls from a spoon.
9. Fold the cream into the custard and churn in your ice cream maker until thick.

 

Written by : Angela Darroch       

CLEMENTINE & ALMOND BUTTER CAKE

There is nothing light and airy about this butter cake.  It is rich, dense and buttery giving it a beautiful moist texture.  I can't imagine them ever drying out but to be honest they are never around long enough to find out.  I usually bake mine as small individual cakes so that I can freeze them but you could use a loaf tin or a normal cake tin.  You would just need to increase the cooking time to about 55 - 60 minutes.

I was in two minds about whether to blog this recipe - not because it doesn't taste good but because I couldn't think how to make them look good in the pictures.  For me this is the hardest part of blogging as I am neither a photographer nor a food stylist.  Anyway - I decided that that wasn't a good enough reason to not share this recipe - so here are my very unglamourous but tasty clementine and almond cakes.

CLEMENTINE & ALMOND BUTTER CAKE

For the printable version - click here

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes

Yield: 8 large muffins

Ingredients

• 2 clementines
• 175g butter, softened
• 175g caster sugar
• 3 large eggs, beaten
• 175g self-raising flour
• 3 tblsp ground almonds
• 3 tblsp single cream

      Glaze and topping

• juice from 2 clementines
• 2 tblsp caster sugar

Cooking Directions

1. Preheat oven to 180° C (350° F).
2. Prepare muffin tin or if using a cake tin, grease and line the base with baking parchment. An 18cm/7 inch round tin is about right.
3. Using a fine grater, grate the rind from the two clementines and add to the caster sugar.
4. If you want to intensify the orange flavour a bit more - you can whizz the sugar and zest a couple of times in a food processor to release the oils but no harm done if you miss this step.
5. In a bowl, cream together the butter, sugar and clementine rind until pale and fluffy.
6. Gradually add the beaten eggs to the mixture, beating well after each addition.
7. Gently fold in the self-raising flour, followed by the ground almonds and the cream.
8. Spoon the mixture into the muffin cases or prepared tin.
9. Bake for 30 minutes (muffin size) or 55 - 60 minutes for a large cake, or until a fine skewer comes out clean.
10. Leave to cool slightly.
11. Meanwhile, make the glaze.
12. Put the clementine juice into a small saucepan with the caster sugar.
13. Bring to the boil, then reduce the heat and simmer for 5 minutes.
14. Brush the glaze over the cakes until it has been fully absorbed.

  
Written by : Angela Darroch

SUMMER GELATO CAKE

I finally got all three ice creams made and assembled my gelato cake.  It turned out much nicer than I thought it would and looks very pretty on the plate.  It is a lot of work to make all three layers from scratch but once it is done you can leave it in the freezer as a good standby dessert which would go down well with kids and adults.  I haven't given specific quantities for the ice creams because it is going to depend on the container that you use.  Try and use the same amount of scoops for each layer to get some consistency and press down well to get rid of any air bubbles.

Personally I'm not sure it needs the biscuit layer on the bottom and would try it without next time I make it.

SUMMER GELATO CAKE

Ingredients

• 400 g Amaretti biscuits
• 90 g unsalted butter, melted
• 1 quantity chocolate gelato (click for recipe)
• 1 quantity raspberry sorbet (click for recipe)
• 1 quantity classic vanilla ice cream (click for recipe)

Cooking Directions

1. Line a baking tin with baking parchment.
2. Crush the biscuits to fine crumbs in a food processor.
3. Put the crumbs in a large mixing bowl and add the melted butter, stir thoroughly.
4. Tip them into your baking tin, pressing down firmly with a spoon.
5. Place in the fridge until set.
6. Spoon the chocolate gelato over the crumb base, pressing down evenly.
7. Place in the freezer until set.
8. Repeat last two steps with the raspberry sorbet.
9. Repeat again with the vanilla ice cream.
10. Cover with baking parchment and leave in the freezer overnight to firm up.
11. When you are ready to serve the gelato cake, remove the parchment, place a serving plate on top, invert the pan and then invert again on to another plate so that it sits base-down.
12. Serve in slices.

 

Written by : Angela Darroch       

CHOCOLATE GELATO

I have to confess that chocolate ice cream is not my favourite but in the latest Food and Travel magazine there is a dessert which intrigues me.  It looks fabulous but I just can't see how all the different flavours can work together.  It involves making three different ice creams and one of them is this chocolate gelato.  I've now made two - one to go.  Hopefully by tomorrow my dessert will be ready to try in time for National Ice Cream day. 

Source - Food and Travel

CHOCOLATE GELATO

For the printable version - click here

Prep time: 15 minutes

Cook time: n/a

Total time: 15 minutes plus 30 minutes churning time

Yield: 6 servings

Ingredients

• 500 ml full cream milk
• 165 ml whipping cream
• 40g dark chocolate
• 160g caster sugar
• 50g cocoa powder (unsweetened)
• 1 egg white

 

Cooking Directions

1. Put the milk, cream and dark chocolate in a saucepan and heat gently to boiling point.
2. Leave to one side to cool down.
3. In a large bowl, combine the sugar, egg white and the cocoa powder.
4. Add the milk mixture and whisk together until well combined.
5. Pour the mixture into an ice cream maker and churn until ready.

       

Written by: Angela Darroch

SALMON BURGERS WITH HORSERADISH CREAM

It's that time of year again.  A month to go before we go on our summer holiday and the panic sets in.  I start thinking about the trips to the beach and what I'll be wearing.  All that lovely food which has to be sampled and of course all the lovely french wine to go with the lovely food.  As a result my Weight Watchers recipe book has been dusted off and given pride of place in my kitchen for the next month - or two.  These burgers are very tasty and substantial enough to not feel like a diet meal.  I served them up with a big bowl of side salad and one was enough for me but I think my hubby was left a bit hungry.  Two for him next time.

Recipe adapted from - The Complete Kitchen by Weight Watchers

SALMON BURGERS WITH HORSERADISH CREAM

For the printable version - click here

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Yield: 2
 

Ingredients

• 250g skinless salmon fillet
• 1 egg white
• 50g fresh breadcrumbs
• 1 spring onion, chopped
• 75g fat free Greek yogurt
• 1 tblsp horseradish sauce
• wild rocket
• 2 burger buns

 

Cooking Directions

1. Place the salmon in a food processor and whizz until it is finely chopped, but not pureed.
2. Mix the salmon together with the egg white, breadcrumbs, spring onion and season to taste with salt and pepper.
3. Shape into two large flat burgers.
4. Add a touch of olive oil to a frying pan and fry the burgers for 4 - 5 minutes on each side until cooked.
5. While the burgers are cooking, toast the burger buns.
6. Mix the yogurt and horseradish sauce together with a seasoning of pepper.
7. Place the burgers on the buns, top with horseradish cream and some wild rocket.

Written by : Angela Darroch

RASPBERRY SORBET

Don't you just ♥ summer?  The trips to the beach, spontaneous picnics in the park, sun downers on the patio as you watch the kids play in the garden till late at night.  Well, here we are at last - it's July and it's summer!!  Or is it?

 

 As I look out the kitchen window the skies are grey, the rain has been relentlessly beating down on my windows for days now with no sign of disappearing.  In fact we have severe flood warnings throughout the country for this weekend. The long term forecast is no better - rain, rain, rain.  The kids are due to break up for their (very) long summer holidays - HELP!!   Well, I am going to think positive, sunny thoughts and just maybe the weather forecasters have got it wrong and our long overdue summer is just round the corner.  I am going to fill my freezer with lots of light summery dishes and of course the obligatory ice creams and sorbets for the kids.  I made a start today with this very summery raspberry sorbet which is so refreshing and delicious.  Go on make it and dream of summer or if you are lucky enough to be living somewhere where the sun is shining make it and cool down after a long hot day.

RASPBERRY SORBET

For the printable version - click here

Prep time: 15 minutes

Cook time: n/a

Total time: 15 minutes plus 30 minutes churning time

Yield: 6 servings

 

Ingredients

• 150g caster sugar
• 200 ml water
• 500g raspberries
• juice of half a lemon
• 1 egg white

Cooking Directions

1. Put the sugar and water into a saucepan and bring to the boil, stirring until the sugar has dissolved.
2. Pour the syrup into a bowl, leave to cool and then chill.
3. Puree the fruits in a food processor or blender, then press through a sieve into a large bowl.
4. Stir in the chilled syrup and lemon juice.
5. If you have an ice cream maker - churn until thick, then add the lightly whisked egg white.
6. Continue to churn until firm enough to scoop.         

If you are making by hand - pour the mixture into a plastic container and freeze for 4 hours until mushy. 

 Transfer to a food processor and process until smooth, then return to the container.

   Lightly whisk the egg white and stir into the mixture.      

   Freeze for another 4 hours.

Written by : Angela Darroch       

EASY CRUNCHIES

Don't you just hate it when a recipe doesn't work? I understand that when it comes to baking you will always have slight variances due to different altitudes, slight differences in ovens, size of pan etc. but sometimes it is just so wrong that you wonder if the recipe was ever made by the author.

Today was one of those days.  I had an hour or so to myself this afternoon and decided to make some crunchies for the biscuit tin.  I turned to one of my favourite cookery books - Home Cooking by Francois Ferreira.  What could go wrong with a simple recipe for crunchies? 

I first looked at the quantity for the dry ingredients and thought it looked far too much for the amount that I wanted to make - 1 kg of oats!!  I decided to halve the quantity and it was still a lot but everyone loves crunchies so I thought it wouldn't be a problem to make a big batch.  As I had halved the dry ingredients I then halved the liquid ingredients.  It was completely wrong - I ended up using 4 times the amount in the recipe book.  How can it be so wrong in a published book - don't they use proof readers?  Anyway - the end result was delicious .  Crunchy and chewy - perfect with a glass of milk. 

Here is Francois Ferreira's much adapted recipe:

EASY CRUNCHIES

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Yield: 30 biscuits

Ingredients

• 125g butter
• 200g sugar
• 15 ml golden syrup
• 5 ml bicarbonate of soda
• 80g oats
• 100g plain flour
• 50g desiccated coconut

Cooking Directions

1. Preheat oven to 180°C (350°F).
2. Heat the butter, sugar and syrup in a pot until the butter has melted.
3. Add the bicarbonate of soda to the hot ingredients.
4. Place the remaining dry ingredients in a bowl and pour on the hot mixture.
5. Mix until well combined.
6. Press into a baking tray (24cm x 34cm).
7. Bake for 15 - 20 minutes or until golden.
8. Cut while hot and leave to cool in the tray.

Written by : Angela Darroch